Pigs In Blankets

I got this one from Aaron's family.

1 package hot dogs
2 tubes refrigerator biscuits
8 narrow slices cheddar cheese (half of a pre-sliced slice)

Preheat oven to temperature specified on biscuit can. Pop open can and spread biscuits out single layer on a cutting board (they are more pliable when they warm up). Meanwhile, cut each hot dog in half lengthwise.

Flatten two biscuits into a thin, oval shape. Stack two together, overlapping slightly, so the total length is about the same as a hot dog. Place a hot dog in the middle. Fold a slice of cheese in half and place it between the hot dog pieces. Close the hot dog and wrap the biscuit around it, pressing it closed. Place on a greased cookie sheet. Repeat for remaining hot dogs and biscuits. Bake for the longer amount of time on the biscuit can (usually about 12 minutes). Serve warm, with ketchup or fry sauce for dipping.

Twice-Baked Potatoes

Thanks to Carrie for the inspiration that encouraged me to make my own version.

potatoes
olive oil
shredded cheddar cheese
thinly sliced green onions
butter

Scrub potatoes and prick with a fork. Rub a small amount of olive oil into the skins and place potatoes on a baking sheet. Bake at 400 °F for 45 minutes, then turn each potato over. Bake until done (soft when squeezed), probably about 20 minutes more. Remove from oven.

When cool enough to handle, slice potatoes in half lengthwise using a sharp knife. Cut around the edge of the potato, leaving a border and without cutting through the bottom skin. Use a spoon to scoop out the potato, leaving a border along the bottom. Place potato skin shells back on the baking sheet. Mix potato with cheese, butter, and onions using a fork. When well combined, spoon potato mixture back into shells and return to oven for 10-15 minutes or until heated through.


**Mix-ins are variable (and probably limitless) - it's all about adding toppings to taste. Using a fork to mix the potatoes keeps the baked potato texture, while a spoon tends to mash the potatoes more. For mashed potato filling, use a potato masher or electric mixer.

Chicken Enchiladas

Another Loertscher staple!

4-6 chicken breasts (or thighs)
1 c sour cream
1 can cream of chicken soup
grated cheddar cheese
10 flour tortillas

Poach chicken and shred, reserving broth. Mix soup and sour cream in a bowl and add chicken and part of the cheese. Mix together, adding broth to thin until filling is easily spreadable but not watery. Warm flour tortillas in the microwave until they are easily foldable without cracking. Place a scoop of filling down the center of each tortilla (be generous!). Roll up tortilla and place in a greased 9 x 13 inch pan. Repeat with remaining tortillas. Spread leftover chicken filling over the top and sprinkle with cheese. Bake for 30 minutes at 350 °F until cheese is melted and enchiladas are bubbling.

Serves 5.

Italian Wedding Soup

We created this one from several similar recipes after trying an awesome canned version. It's one of our favorites and quickly became a Mom and Dad Loertscher favorite - and I plan to wow the Carliles with it over the holidays.

1 package link sausage (I use the zesty Italian flavor, which makes it somewhat spicy)
1 large carrot
¼ onion
2-3 celery stalks
10 cups water + enough bullion for 8 c chicken broth
½-¾ package short pasta (I use ditalini)
½ tsp Italian seasoning

Chop carrot, celery, and onion. Heat a little oil in a large soup pan and add vegetables and Italian seasoning. Cook until starting to soften and add water and bullion. Bring to a boil. Meanwhile, cook sausage in a frying pan. When cooked through, slice into rounds and set aside. When broth boils, add pasta: ½ package gives a thinner soup, ¾ of a package gives a thicker soup with not as much broth. Cook until pasta is tender. Stir in sausage and let sit off heat to cool (will be super hot!).

Serves 4 with leftovers. I think the leftovers are better than the original meal!

Clam Chowder

This is a recipe that Mom Loertscher randomly found somewhere - and it has become a Loertscher staple. It's a big return for not a lot of effort.

2 c chopped potatoes
1 c minced celery
2 cans clams
¾ c butter
¾ c flour
4 c milk
½ tsp sugar
salt and pepper

Place vegetables and juice from clams in a large soup pot. Add enough water to cover, bring to a boil, and simmer until potatoes are tender (10-15 minutes). Stir flour into milk. Add butter to vegetables and stir until melted. Stir in milk mixture. Add seasonings and cook until thickened (about 5 minutes).

Serves 6.

Chicken and Rice

Inspired by several other similar recipes. Also good in a slow cooker, but water/broth amounts would need to be adjusted.

2 c long grain white rice
2 c chicken broth
2 c water
2 large chicken breasts (or 1 breast and 2 thighs)
1 package sliced fresh mushrooms
1/2 onion
3 stalks celery
1 clove garlic
1 can cream of chicken soup
1 can cream of mushroom soup

Mix water and broth; heat to boiling and add rice. Cover and simmer 15-20 minutes. Chop onion, garlic, celery, and chicken. Place vegetables in skillet and cook until mushrooms start to soften. Add chicken and season with basil and sage. Cook until chicken is done.
Mix cooked rice with soup. Add chicken mixture and stir well.

Serves 4 with leftovers.